Recipe by Chef PotPie
This is a gastronomic delight, very rich, great for wedding receptions or a nice luncheon, and darned fine fare for company. With a nice salad and a buttery Chardonnay, you've really got something here! But beware, it makes a ton, so if you're just fixing it for 4-6, cut the recipe in half. If you do the whole recipe it needs to be cooked in a lasagna dish, something a little bigger and deeper than your traditonal 9X13. I had difficulty getting the rice mix to go through Zaar, but the origional recipe calls for Uncle Ben's white and wild rice blend. Hood River Salad #131450 really sets this off, not because it's my recipe, just because it really works well with this! I hope you enjoy this!
- 2 tablespoons butter
- 2 large onions, chopped
- 1 large green bell pepper, chopped
- 2 cups celery, chopped
- 2 (6 ounce) boxes wild rice mix, prepared
- 1 1⁄2 cups half-and-half
- 1 lb crabmeat
- 1 lb cooked baby shrimp
- 2 cups grated gruyere cheese (or your favorite white cheese)
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1⁄2 cup toasted almond, sliced (not slivered)
Directions See How It's Made
- Preheat oven to 350*F.
- In butter, saute the onions, bell pepper and celery until tender.
- In large bowl, mix cooked rice and the cooked onions, bell pepper and celery.
- Mix in grated cheese.
- Thoroughly combine soup with half-and-half, and add to the rice mixture.
- Now, VERY GENTLY fold in the seafood, so as not to break up the crab meat too much, you want lumps of it in there, so stir as little as possible.
- Pour into buttered lasagna pan.
- Sprinkle with toasted almond slices.
- Bake in 350*F oven 35-40 minutes.
- Let stand about 10 minutes before serving.